Ingredients

· 4tbsp almond paste
· ¼ cup blanched, peeled and sliced almonds
· A few drops kewra essence
· 1tsp ghee
· ½ cup vermicelli, broken into pieces
· 5 cups full-fat milk
· 5tbsp sugar

Method

To make four tablespoons of almond paste, soak 15 almonds in hot water and keep aside for 20 minutes. Drain, peel and blend to a smooth paste using one-fourth cup of water. Heat the ghee in a broad non-stick pan; add the vermicelli and sauté on a slow flame for two to three minutes then keep aside. Boil the milk in a deep non-stick pan and simmer on a slow flame for 15 minutes, while stirring occasionally. Add the almond paste, mix well and cook on a medium flame for two to three minutes, while stirring occasionally. Add the vermicelli, mix well and cook for four to five minutes, while stirring occasionally. Add the sugar, mix well and cook for another minute, while stirring occasionally. Add the kewra essence and almonds, mix well and serve warm.